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단백질 분해효소로 원료 처리하여 제조한 효소분해 간장의 특성
채희정(Hee-Jeong Chae),인만진(Man-Jin In),김민홍(Min-Hong Kim) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5
탈지 대두박에 두종류의 단백질 분해효소를 처리하여 식물 가수분해 단백을 제조하고, 마일러드반응과 조미 과정을 통하여 효소분해 간장을 만들어, 이를 양조간장과 혼합하여 효소분해 혼합간장을 제조하였다. 효소분해 간장과 효소분해 혼합간장의 특성과 관능을 시판 중인 양조간장, 저염 간장, 산분해 혼합간장과 비교하였다. 효소분해 간장은 양조간장에 비하여 염 농도와 총 질소 함량의 조절이 용이하나 상대적으로 낮은 단백질 가수분해도로 유리아미노산의 함량이 낮았다. 그러나 관능검사의 결과는 맛과 전체적인 수용도에서 양조간장과 유의적인 차이가 없어 기존의 양조간장과 함께 사용되어 저염 및 고단백 특급 간장의 제조에 응용될 수 있는 가능성을 나타내었다. Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS, due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no less taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.
채희정,안만진,김민홍 ( Hee Jeong Chae,Man Jin In,Min Hong Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.5
Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 60% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight (MW∼250) and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.